不同盐质量浓度四川泡菜腐败前后微生物的分析比较研究

王猛1，蒋云露1，杨建涛1，常伟2，车振明1，陈功3，饶瑜1,*

Comparative Analysis of Microflora Profile in Spoilage Sichuan Pickles with Different Salt Concentrations before and after Spoilage

WANG Meng1, JIANG Yunlu1, YANG Jiantao1, CHANG Wei2, CHE Zhenming1, CHEN Gong3, RAO Yu1,*

食品科学 . 2015, (13): 184 -189 . DOI: 10.7506/spkx1002-6630-201513034